CURE AUTISM NOW CHILI
Created April 17, 2004 - the day we walked the Autism Now walk in some crazy LA rain. We were damn cold when we got home and this hit the spot.
By Cheryl Rizzo Antos
2 Tbsp. veggie oil
10 large cloves garlic – chopped fine
1 large onion
2 tsp. oregano (fresh if available)
2 tsp. cumin
2 tsp. salt
1 tsp. paprika
1 tsp. nutmeg
½ cup chili powder
2 Tbsp. unsweetened cocoa powder
1 tsp. cinnamon
4 bay leaves
2 28 oz. cans of crushed tomatoes – important to use a good quality canned tomato
2 14 oz. cans of plain chicken broth
2 - 3 lbs. lean ground turkey (I usually lean towards 3 lbs.)
3 - 4 14 oz. cans of red kidney beans (or whatever combo of beans you like. Use less beans if you prefer)
In a large pot, over medium/high heat, sauté garlic and onion in veggie oil until fragrant and onions translucent.
Reduce heat to medium and add turkey, oregano, cumin, salt, onion powder, paprika, nutmeg, chili powder, cocoa powder, cinnamon and bay leaves. Make sure meat is crumbly and cooking through. Be careful not to cook too high otherwise the meat will start burning.
Add both cans of crushed tomatoes and the chicken broth. Mix and then let come to a boil. Once at a boil, turn down to simmer and let cook uncovered for 30 minutes or so to burn off excess liquid.
Add beans and let cook another 10 – 15 minutes. The longer you let this cook, the more yummy it gets. (Side note: it always tastes better the next day so if you can, make ahead one day)
Serve hot with any combination of: extra sharp cheddar, sour cream, red onions or scallions and avocado. It is usually served with corn bread or if you’re from CT, like my husband, over rice (blech). But if you’re from NJ, Frito’s Corn Chips are the side of choice.
Makes 8 servings. I originally made this recipe with 1 lb. of turkey meat and all the ingredients were cut in ½ but it wasn’t enough for good leftovers. So I doubled it. Enjoy!
CURE AUTISM NOW CHILI
Created April 17, 2004 - the day we walked the Autism Now walk in some crazy LA rain. We were damn cold when we got home and this hit the spot.
By Cheryl Rizzo Antos
2 Tbsp. veggie oil
10 large cloves garlic – chopped fine
1 large onion
2 tsp. oregano (fresh if available)
2 tsp. cumin
2 tsp. salt
1 tsp. paprika
1 tsp. nutmeg
½ cup chili powder
2 Tbsp. unsweetened cocoa powder
1 tsp. cinnamon
4 bay leaves
2 28 oz. cans of crushed tomatoes – important to use a good quality canned tomato
2 14 oz. cans of plain chicken broth
2 - 3 lbs. lean ground turkey (I usually lean towards 3 lbs.)
3 - 4 14 oz. cans of red kidney beans (or whatever combo of beans you like. Use less beans if you prefer)
In a large pot, over medium/high heat, sauté garlic and onion in veggie oil until fragrant and onions translucent.
Reduce heat to medium and add turkey, oregano, cumin, salt, onion powder, paprika, nutmeg, chili powder, cocoa powder, cinnamon and bay leaves. Make sure meat is crumbly and cooking through. Be careful not to cook too high otherwise the meat will start burning.
Add both cans of crushed tomatoes and the chicken broth. Mix and then let come to a boil. Once at a boil, turn down to simmer and let cook uncovered for 30 minutes or so to burn off excess liquid.
Add beans and let cook another 10 – 15 minutes. The longer you let this cook, the more yummy it gets. (Side note: it always tastes better the next day so if you can, make ahead one day)
Serve hot with any combination of: extra sharp cheddar, sour cream, red onions or scallions and avocado. It is usually served with corn bread or if you’re from CT, like my husband, over rice (blech). But if you’re from NJ, Frito’s Corn Chips are the side of choice.
Makes 8 servings. I originally made this recipe with 1 lb. of turkey meat and all the ingredients were cut in ½ but it wasn’t enough for good leftovers. So I doubled it. Enjoy!